The Best Super Crispy Healthy Sweet Potato Chips Recipe

Ingredients

• 400 g Sweet Potato (peeled, washed, cut into thick pieces)
• 30 g Unsalted Butter (softened)
• 20 g Jaggery Powder (or brown sugar, adjust to taste)
• 1 pinch Salt (to taste)
• 30 g Rice Flour (for binding, gluten‑free)
• 1 tbsp Sesame Seeds (mixed white and black) (mixed seeds)

Instructions

1. Prepare Sweet Potatoes

   Peel, wash, and cut the sweet potatoes into thick, uniform pieces.

   Time: PT5M

2. Steam Sweet Potatoes

   Fill a large pot with water, bring to a boil, place the steamer basket inside, add the sweet potato pieces, cover, and steam until completely tender.

   Time: PT12M

3. Mash Sweet Potatoes

   Transfer the steamed sweet potatoes to a mixing bowl and mash until smooth with no lumps.

   Time: PT5M

4. Add Butter, Jaggery, and Salt

   Stir in the softened unsalted butter, jaggery powder, and a pinch of salt until fully incorporated.

   Time: PT3M

5. Incorporate Rice Flour and Sesame Seeds

   Add the rice flour and mixed sesame seeds, mixing until a smooth, non‑sticky dough forms.

   Time: PT2M

6. Shape the Chips

   Take about half a tablespoon of dough (10‑12 g), roll it into a ball, then flatten it on a parchment‑lined baking sheet into a thin disc about 0.5 cm thick.

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 140 °C (285 °F).

   Time: PT10M

   Temperature: 140°C

8. Bake the Chips

   Bake the chips at 140 °C for 40 minutes, or until they turn golden and crisp. Rotate the sheet halfway through baking.

   Time: PT40M

   Temperature: 140°C

9. Cool and Serve

   Remove the baking sheet, let the chips cool on a wire rack until crisp, then serve.

   Time: PT5M

Nutrition Facts

Calories

400

Protein

8 g

Carbohydrates

126 g

Fat

28 g

Fiber

10 g